Brown ground beef, onions and mushrooms in butter. Add broth, catsup and salt; simmer, covered for 30 minutes. Mix flour and caraway seeds with sour cream; add to meat mixture. Stir, over low heat, until thickened; do not allow to boil. Serve in a chafing dish as a dip with crisp toast triangles or corn chips; or serve over noodles as a main course. Makes approximately 1-1/2 quarts dip, or serves 6 as a main course.

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